Whole Wheat Banana Muffins
I am terribly proud of my banana muffins. I spent many months developing this recipe. To get a light muffin, make sure to beat the egg mixture for at least 10 minutes with an electric beater. Makes all the difference.
Whole wheat Banana Muffins
Whisk together until thick
* 1 egg
* 3/4 cup dark brown sugar
OR
* 3/4 cup grated dark jaggery
* 3 tbsp vegetable oil
* 1/2 cup thick yogurt blended with 1/2 cup milk
Sift together
* 2 cups wholewheat flour
* 1/2 tsp baking pwd
* 1/2 tsp baking soda
* 1 tsp ground cinnamon
Mix together
* 1/2 cup mashed over-ripe banana
* 3 dried apricots, chopped / 2 tbsp sultanas
* 2 walnut halves, chopped
Add the banana mixture to the egg mixture
Pour the flour into the wet ingredients and fold in until just mixed. Don't stir too much. The mixture will/should not be smooth.
Spoon into muffin cases or directly into lightly greased muffin tins.
Bake in an oven pre-heated to 200 C for 15 minutes or until an inserted knife comes out clean.
Cool on a rack. Store them in an airtight container in the fridge. Warm and serve for a quick breakfast. Labels: Banana Muffins, Low calorie banana muffins, low fat banana muffins, Whole-wheat banana muffins
Choco Almond Biscotti.
There's nothing nicer than a cup of tea with some biscuits. But the amount of butter in most cookies make them not so much fun to eat. At least not for me! Until I discovered biscottis. These amazing Italian biscuits are a guilt-free treat.
Choco Almond Biscotti
(makes 14 slices)
* 1 egg
* 70 gms brown sugar
* 100 gms plain flour
* 25 gms whole wheat flour
* 1 tsp cinnamon pwd
* 1/2 tsp baking pwd
* 50 gms bar of dark chocolate
* 50 gms raw almonds
Grease a baking sheet with a few drops of oil and pre-heat the oven to 180 C
Chop chocolate and almonds coarsely
Whisk sugar and egg with an electric beater until thick, pale and doubled in volumn
Sift the flours, baking pwd and cinnamon pwd together.
In 2 batches, gently fold the flour mixture into the egg mixture.
Now stir in the choco almond mix.
Place dough on the baking sheet and shape into a flat long plank.
Bake for 20 mins until golden
Remove from oven and allow to cool for about 5 mins.
Using a serrated bread knife and a sawing motion, cut thick slices off the log
Lay the slices on the baking sheet and bake again for about 5 mins
Turn the slices and bake for another 5 - 10 mins.
Cool and store.
Labels: Almond Biscotti, Biscotti, Choco Almond Biscotti, Chocolate Biscotti
